Dark Chocolate Raspberry Mousse Cake

Dark Chocolate Raspberry Mousse Cake

This Dark Chocolate Raspberry Mousse Cake is rich, elegant, and surprisingly easy to make. You get a deeply chocolatey base topped with a light, silky raspberry mousse that feels fancy without being fussy. It’s the kind of dessert that looks impressive on the table but still feels very doable at home.

Ingredients

For the chocolate base:

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup dark cocoa powder
  • 1/4 tsp salt

For the raspberry mousse:

  • 1 cup fresh or frozen raspberries
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • 1 cup heavy cream, cold
  • 2 tbsp powdered sugar

Optional topping:

  • Fresh raspberries
  • Dark chocolate shavings

Steps

  1. Bake the chocolate base. Mix melted butter, sugar, eggs, and vanilla until smooth. Stir in flour, cocoa powder, and salt just until combined.
  2. Bake at 350°F for 18–22 minutes in a lined 8×8 pan, until just set. Let cool completely this step matters so the mousse stays light.
  3. Cook the raspberries. In a small saucepan, simmer raspberries, sugar, and lemon juice for 5–7 minutes until soft and jammy. Strain if you prefer a seedless mousse, then cool fully.
  4. Whip the cream. Beat cold heavy cream with powdered sugar until soft, fluffy peaks form.
  5. Fold gently. Carefully fold the cooled raspberry mixture into the whipped cream until smooth and airy. Don’t rush gentle folds keep it mousse-like.
  6. Assemble. Spread raspberry mousse evenly over the cooled chocolate base.
  7. Chill. Refrigerate for at least 2–3 hours until set.

Chef’s Tips

  • Cool everything first: Warm cake or warm raspberry puree will deflate the mousse.
  • Use real dark cocoa: It balances the sweetness of the raspberries beautifully.
  • Clean slices: Wipe your knife between cuts for bakery-style edges.

Variations

  • No-bake base: Use a crushed chocolate cookie crust pressed with melted butter.
  • Extra indulgent: Add a thin layer of raspberry preserves between cake and mousse.
  • White chocolate twist: Drizzle melted white chocolate over the top before serving.